Fiery Prawn, Kidney Bean & Loaded Jalapeño Nachos

Name: Fiery Prawn, Kidney Bean & Loaded Jalapeño Nachos with Oven-Baked Tortilla Chips & Sour Cream
Total time: 30 min
Yield: 2
Cuisine: Mexican
Ingredients: 1 Brown Onion; 1 Capsicum; 1 packet Cheddar Cheese; 1 packet Coriander; 1 tin Sweetcorn; 2 Garlic; 1 packet Light Sour Cream; 1 packet Mild Chipotle Sauce; 6 Mini Flour Tortillas; 1 packet Pickled Jalapeños; 1 packet Red Kidney Beans; 1 sachet Tex-Mex Spice Blend; 1 packet Tomato Paste; 1 Zucchini; 190 g Peeled Prawns; 1 drizzle olive oil; ⅓ cup Water

with Oven-Baked Tortilla Chips & Sour Cream

4.0(91)

Recipe Development TeamUpdated on July 17, 2026

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Calories

:

788 kcal

Protein

:

47.6g protein

Preparation Time

:

30 minutes

Difficulty

:

Easy

Allergens:

Milk
Soy
Gluten
Wheat
Crustaceans
May contain traces of allergens
Milk
Soy
Gluten
Wheat

This feisty beef & bean dish is packed full of goodness. The secret to its amazing flavour? Plentiful toppings like tangy chipotle sauce, cooling sour cream and our pickled jalapeños which go perfectly with the veggie-packed bean mixture.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

Serving amount

1

Brown Onion

1

Capsicum

1 packet

Cheddar Cheese

(Contains: Milk)

1 packet

Coriander

1 tin

Sweetcorn

2

Garlic

1 packet

Light Sour Cream

(Contains: Milk)

1 packet

Mild Chipotle Sauce

(Contains: Soy)

6

Mini Flour Tortillas

(Contains: Gluten, Soy, Wheat May be present: Milk, Soy)

1 packet

Pickled Jalapeños

1 packet

Red Kidney Beans

1 sachet

Tex-Mex Spice Blend

(May be present: Gluten, Soy, Wheat)

1 packet

Tomato Paste

1

Zucchini

190 g

Peeled Prawns

(Contains: Crustaceans)

Not included in your delivery

1 drizzle

olive oil

⅓ cup

Water

Nutritional Values

Energy (kJ)3300 kJ

Calories788 kcal

Fat26.8 g

of which saturates11.9 g

Carbohydrate88.5 g

of which sugars26.1 g

Dietary Fibre22.4 g

Protein47.6 g

Sodium2270 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

•Lid

•Baking Paper

Cooking Steps

PDF

1

• Preheat oven to 200°C/180°C fan-forced. Slice mini flour tortillas into wedges. • Thinly slice brown onion. Cut capsicum into small chunks. Drain sweetcorn. Finely chop garlic. Drain and rinse red kidney beans. Grate zucchini.

2

• Spread tortilla wedges over the lined oven tray (don’t worry if they overlap). • Drizzle with olive oil and season with salt. Bake until lightly golden and crisp, 8-10 minutes.

3

• While the tortillas are baking, heat a drizzle of olive oil in a large frying pan over medium-high heat. • Cook peeled prawns, tossing, until pink and starting to curl up, 3-4 minutes. • Add onion, capsicum and corn and cook, stirring often, until softened, 4-5 minutes. • Add red kidney beans and zucchini and cook until tender, 2-3 minutes. Season with pepper to taste. • SPICY! You may find the spice blend hot! Feel free to add less, depending on your taste. Add garlic, Tex-Mex spice blend, tomato paste and the water and simmer until slightly thickened, 1-2 minutes.

4

• Sprinkle Cheddar cheese over the bean and prawn mixture. Cover with a lid or foil and cook until the cheese has melted, 1-2 minutes.

5

• While the cheese is melting, roughly chop coriander.

6

• Divide the oven-baked tortilla chips between plates. Top with the Mexican bean and prawn mixture, and light sour cream. • Drizzle over the mild chipotle sauce (if using). Sprinkle with the pickled jalapeños (if using) and coriander to serve. Enjoy!